26 Reviews of Chocolate Sponge Cake

From: Soup Fly *

On Jan 5, 2004

Good cake! MY BF commented on the texture and said "it's kind of spongy" and I replied, "well, it is a sponge cake!" I guess that means I did it right. The taste is good, not too rich and satisfying to my sweet tooth. I love that it has so little sugar - this is a real chocolate cake I can actually have a normal size slice of. I sprinkled the top with a bit of powdered sugar. Thanks for the recipe!

From: Melisande Beneksri

On Jul 10, 2003

gasps I LOVED this cake. Maybe I'm just still in love with the whole idea of a sponge, or something I did different this time, but I found this cake amazing. I whipped the egg whites and cream of tartar with the vanilla (so they were sort of tinted) until they were truly stiff :-D. I added about half the salt with the whites and half with the yolks. Because I wanted to beat the yolks separately as well, I added all four yolks from the four eggs, so that my little hand blender wouldn't spit egg yolk all over me, and then added just half of the beaten yolks (total 2) to the foamy white. Also, I sifted the cocoa mixture into the egg mixture. Despite the changes, it turned out light and beautiful and airy as anything. Thank you so much for this recipe!

From: Chef #48136

On Jan 1, 2004

I made this cake to use as the base for a lowfat Baked Alaska. I made a half recipe and baked in a loaf pan. It turned out well. Very light and tasty. We all liked it. It's not very dark and chocolatey though — it's quite a light brown colour.

From: Catherine Robson

On Jul 11, 2009

10 Stars Derf!....My husband & I are counting calories & this recipe is perfect for when we are craving cake with my coffee. Found we were able to portion control the 12 serves better by baking in a muffin tray for 20 minutes. Thank you for such a wonderful treat!

From: Princess Tomato

On Mar 4, 2007

I decided to use Splenda's sugar blend for baking to decrease the sugar to almost nothing (I had a diabetic friend coming over for a party), and it made the cake come out a little more dense and very thin (about 1/2 or less of the thickness of the cake in the picture). However, it tasted like the chocolate part of a Suzy Q (so it was good!) I ended up cooking a 2nd one and making sort of a sandwich and I made V's Strawberry Glaze to go on top (V's Strawberry Glaze) and in the middle. The guys loved it!

From: *buttercup*

On Mar 30, 2009

Great recipe for only 55 calories/serving! Note: When whipping the egg whites into stiff peaks, I've read that you shouldn't use a glass bowl as the sides are too slippery for the egg whites to cling to.

From: Chocolatestone

On Jun 30, 2008

I haven't made this recipe yet but I do have a recipe which is exactly the same excpet it doesn't use cream of tartar and it uses all 4 yolks. The cake is delicious. If you don't like wasting then go ahead and use all 4 yolks

From: AKillian24

On Feb 3, 2005

I made this instead of my usualy SF brownies - Wha-La ... My new favorite!

From: justcallmetoni

On Aug 7, 2005

Looking for a way to satisfy my chocolate cravings without a lot of calories. This cake was light and yummy. As mentioned, the chocolate flavor is silky, not intense. I served mine warm with piled high with strawberries and a dollop of vanilla yogurt. Feeling a bit more decadent, you could spritz a little chocolate syrup on top. Thanks Derf.

From: ladypit

On Jan 8, 2004

I loved how easy this cake is to make. My husband didn't think it had much taste, but I liked the light texture and enjoyed it. I think it would be better topped with something.